In the critically acclaimed manga “One Piece” the author and artist Eiichiro Oda often does a question-and answer-column where he answers fans queries and sometimes even dispenses detailed character information and drawings. One well he constantly comes back to is drawing what various cast members looked like back when they were kids.

I thought this is a really fun and cute, yet useful exercise, so I decided to give that a spin with the main cast of my “WEST” story. So enjoy these little glimpses into the past of them all as children!

With these I was imagining it if you turned the clock back roughly the same amount of time on all of them (rather than what they all looked like at the same age). Because of this, Jodi looks slightly older because she’s the oldest of the group, and Running Elk is nearly a toddler since he’s much younger than the rest of them.

These images are from one of the first quests you’ll receive in the game
during the Spring. I’ve been playing through the game again to try and snag
screenshots.Difficulty: Easy, 1 hour (shorter if
you have yellow curry paste). Serves 3.

If you’re making
the paste, start by placing the chopped garlic and onion into a small, tin-foil
lined dish. Drizzle with the olive oil and bake at 375°F for 25 minutes.

After the garlic
and onion has cooled, place them in a food processor with the ginger and lemon
juice. Blend until fine. In a bowl, combine the garlic mixture with the rest of
the ingredients listed and stir until well combined.

In a small
saucepan, combine the ¾ cup of rice with 1 and a half cups of water. Bring to
a boil, and then place the lid on the saucepan and reduce to a simmer. Cook for
20 minutes.

In a large
saucepan, pour in the oil and add the curry paste. Cook over medium heat until
you can start to smell the flavours well, then add the chicken, cauliflower,
zucchini, bell pepper, and bamboo shoots. Stir to distribute the curry paste
over the meat and vegetables. Cook for a few minutes.

Stir in the coconut
milk and water, and then place the lid on and continue to cook over medium heat
until the chicken is fully cooked and the vegetables are soft. Depending on the
size of the pieces, this can take up to 25 minutes or more. Once finished, add
in the fish sauce and sugar, and stir well to combine before serving over
rice.

This recipe has
appealing colours and rich flavours. It’s not too spicy for those with
sensitive tastebuds so you can add more spice to your liking if you wish. This
recipe can be made vegan by excluding the fish sauce and chicken.

Because I do it all the time, how about Mayor Lewis in a secret meeting about the farmer's habits of shoving salads down everyone's pockets twice a week. Never a time missed. No one spared. Salads everywhere.

“Thank you all for coming. As you know I asked you all here tonight to discuss the farmer.” Lewis said after everyone was seated around his table.

“This is about the salad thing, isn’t it?” Pierre asked as he crossed his arms.

“You get them too? I thought it was just me.” Harvey said.

“No no, it seems everyone in town has been receiving these, erm, gifts from the farmer.” Lewis said as he tapped a finger on the table.

“It’s a little creepy, to be quite honest.” Jodi sighed. “I appreciate a meal I don’t have to make myself, but it’s another thing entirely to find salad in my bag when I don’t even remember running into the farmer!”

“I know what you mean. I’ll be behind the counter all day and then I turn around - BAM - salad. No farmer in sight. It feels like some odd prank.” Pierre said.

“Oh but they are so nice!” Marnie said. “I always enjoy chatting with them.”

“Their likability isn’t in question here, Marnie,” Pierre said. “It’s the fact that we’re all drowning in salad every week!”

“Which is why I gathered you all here to talk about this.” Lewis said with a small cough. “I feel we need to come up with a way to discourage these acts without, well, seeming ungrateful.”

“Of course, when they openly give me salad I feel too awkward to flat out deny it. I don’t want to hurt their feelings.” Jodi said.

“Perhaps we just bring up the fact that receiving the same thing over and over is a little monotonous?” Harvey suggested. “Salad is all well and good, but some variety would be nice.”

“Are we even sure it is the farmer?” Marnie asked.

“Of course it’s the farmer. I’ve seen them handing over salad to my family.” Pierre said.

“No no, I mean, what if there’s more than one person giving it out? After all, you admit yourself that sometimes the salad just seems to appear when you haven’t seen the farmer.” Marnie continued.

“Are you suggesting some sort of salad scheme?” Lewis asked.

“I’m just saying that we know how much trouble Sam has caused in the past.” Marnie shrugged.

“Oh Sam has nothing to do with this!” Jodi exclaimed. “I’ve talked to him about this and he’s just as confused as we are.”

“Calm down, everyone.” Lewis said, raising his hands in a placating manner. “I’m sure that even if there are multiple people involved that we just need to talk to the farmer about it. They are the source.”

I really, honestly love Supergiant Games. I’m super thankful that my girlfriend introduced me to all of their games yo ;w; Also, thank you for suggesting I try my hand at doing fanart of Pyre characters in an attempt to help with my art block. I really appreciate it <3

Jodariel is probably one of my favorite characters in Pyre (with Pamitha being a close second as I really love harpy characters ahhh), and I honestly love playing with the Demon class.

Combine the flour, black pepper, salt, paprika, and dried parsley on to a plate. Put the breadcrumbs on another plate, and crack the eggs into a bowl. Beat the eggs well with a fork.

Fill a frying pan or wok with oil til it’s about ¼ inch high. Alternatively, you can use a deep fryer. Heat on medium high.

Roll the calamari in the flour, dunk in the eggs and shake to remove excess, and then coat them in the breadcrumbs. Once the oil in the pan is hot, dump the calamari in. Cook until the breading is golden brown and crispy. You may have to flip them over so they cook evenly.

Transfer the calamari to a plate lined with paper towel to absorb excess oil. Once all the calamari has been made (you’ll probably need to do it in batches), prepare the tartar sauce as it cools.

In a bowl, mix together the mayo, lemon juice, relish, chopped pickled onions, and the dill. Use for dipping.

Fried calamari is delicious, crunchy, and chewy, and the tartness of the sauce contributes a lot of flavour.